Lamb Chanakhi
Description
The dish is prepared without unnecessary complications. This lamb chakhokhbili recipe is a real find for me, firstly because I adore Georgian cuisine, and secondly because it's cooked in clay pots, which makes the process very easy and simple. I believe this fragrant chakhokhbili will appeal to you too, as it contains not only meat but also plenty of fresh vegetables. In my opinion, this is a perfect combination—certainly, in my family, everyone loves this dish without exception, so I frequently prepare lamb chakhokhbili at home. The finished dish is ready to be served.
Instructions
- 1
Step 1
First, prepare all the necessary ingredients: cut the meat into small cubes, peel the eggplant and potatoes and also cut them into cubes, finely chop the onion, and slice the carrots into strips.
- 2
Step 2
Blanch the tomatoes (pour boiling water over them) and peel them, then blend the flesh in a blender until smooth.
- 3
Step 3
Rinse and finely chop the fresh herbs.
- 4
Step 4
Now take the pots (I have 6 pieces) and place the sliced meat on the bottom of each.
- 5
Step 5
Then the cubes of potato and eggplant.
- 6
Step 6
Then add the onion and carrots, and now season everything with salt and spices.
- 7
Step 7
On top, place the chopped tomatoes.
- 8
Step 8
And garlic passed through a press.
- 9
Step 9
Next, pour boiling water into the pots, cover them with lids, and place the pots in a preheated oven at 300 degrees. As soon as the liquid starts boiling, reduce the temperature to 180-200 degrees and cook the chanakhi for 50-60 minutes if the lamb is young, or about 2 hours if it is not.
- 10
Step 10
15-20 minutes before readiness, add chopped greens to the pots and continue cooking.
- 11
Step 11
Serve chakapuli directly in the pots—it tastes even better this way, and the dish looks more festive. Enjoy your meal, everyone!